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Old 12-04-2011, 04:10 PM   #1
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Chunky Chocolate Chip Cookies (GF) - photo incl.



CHUNKY CHOCOLATE CHIP COOKIES

These are excellent, substantial cookies! No one will guess they are gluten-free, sugar-free and low-carb. That’s the best part, I think! Keep them in the refrigerator or the freezer, depending on your preference.

2 eggs
Liquid sucralose to equal 1 cup (250 mL)
SPLENDA® Granular
1/2 cup granulated erythritol (125 mL)
3/4 cup butter, softened (175 mL)
1/2 tsp vanilla extract (2 mL)
1 1/2 cups almond flour (375 mL)
1 1/4 cups Gluten-Free Bake Mix, (300 mL)
page___
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
2 cups sugarless chocolate chips (500 mL)
1 cup chopped walnuts (250 mL)

Preheat oven to 375°F (190°C). Spray large cookie sheet with nonstick cooking spray.

In food processor, process eggs, liquid sucralose, OR SPLENDA® Granular, erythritol, butter and vanilla extact. In large bowl, combine almond flour, Gluten-Free Bake Mix, page___, baking soda and salt. Add dry ingredients to egg mixture and process at least one minute. Stir in chocolate chips and chopped walnuts. Let cookie dough rest on the countertop 10 minutes (not mandatory).

Drop heaping tablespoonfuls of dough onto cookie sheet. Flatten dough with the back of the spoon. Leave enough room between cookies as they will spread a bit. Bake 10 minutes. Allow to cool at least 5 minutes on cookie sheet. Transfer to a plate and place in refrigerator. Keep refrigerated or place in freezer in an airtight container.


Yield: 34 cookies
1 cookie
150.7 calories
3.2 g protein
12.3 g fat
1.9 g carbs

Last edited by Jennifer Eloff; 12-04-2011 at 04:14 PM..
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Old 12-04-2011, 04:34 PM   #2
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Old 12-04-2011, 04:35 PM   #3
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Haha!
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Old 12-04-2011, 04:52 PM   #4
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You can ship those to me at this address.....
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Old 12-04-2011, 05:29 PM   #5
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Oh my. They look amazing. These might help me get thru the holidays
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Old 12-04-2011, 07:29 PM   #6
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Quote:
Originally Posted by Jennifer Eloff View Post


CHUNKY CHOCOLATE CHIP COOKIES

These are excellent, substantial cookies! No one will guess they are gluten-free, sugar-free and low-carb. That’s the best part, I think! Keep them in the refrigerator or the freezer, depending on your preference.

2 eggs
Liquid sucralose to equal 1 cup (250 mL)
SPLENDA® Granular
1/2 cup granulated erythritol (125 mL)
3/4 cup butter, softened (175 mL)
1/2 tsp vanilla extract (2 mL)
1 1/2 cups almond flour (375 mL)
1 1/4 cups Gluten-Free Bake Mix, (300 mL)
page___
1 tsp baking soda (5 mL)
1/4 tsp salt (1 mL)
2 cups sugarless chocolate chips (500 mL)
1 cup chopped walnuts (250 mL)

Preheat oven to 375°F (190°C). Spray large cookie sheet with nonstick cooking spray.

In food processor, process eggs, liquid sucralose, OR SPLENDA® Granular, erythritol, butter and vanilla extact. In large bowl, combine almond flour, Gluten-Free Bake Mix, page___, baking soda and salt. Add dry ingredients to egg mixture and process at least one minute. Stir in chocolate chips and chopped walnuts. Let cookie dough rest on the countertop 10 minutes (not mandatory).

Drop heaping tablespoonfuls of dough onto cookie sheet. Leave enough room between cookies as they will spread a bit. Bake 10 minutes. Allow to cool at least 5 minutes on cookie sheet. Transfer to a plate and place in refrigerator. Keep refrigerated or place in freezer in an airtight container.

Yield: 34 cookies
1 cookie
150.7 calories
3.2 g protein
12.3 g fat
1.9 g carbs
Are they soft or crunchy? I have always enjoyed your other chocolate chip recipe because it came out so nice and crunchy. I know we all should all be eating gluten free after reading Wheat Belly.

Pat
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Old 12-04-2011, 07:45 PM   #7
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Pat, these are crunchy as well - maybe even more so. You can also put them in the freezer. You may have to nuke a cookie for 8 sec. - it will still be crunchy!

Haha Eyedoc!

Brenda, these are lovely and will help me through the holidays as well.
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Old 12-05-2011, 12:51 PM   #8
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Holy moly, Jennifer, those look incredible!
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Old 12-05-2011, 12:54 PM   #9
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Old 12-05-2011, 07:26 PM   #10
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Thanks! Barbo made them and she likes them a lot.
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Old 12-05-2011, 07:42 PM   #11
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It's too bad we can't buy G-free, LC chocolate chip cookies in a ready-made mix where you just add an egg and water or oil or whatever for a buck or two like you can find the other millions of cookie mixes
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Old 12-05-2011, 09:26 PM   #12
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Quote:
Originally Posted by Jennifer Eloff View Post
Pat, these are crunchy as well - maybe even more so. You can also put them in the freezer. You may have to nuke a cookie for 8 sec. - it will still be crunchy!

Haha Eyedoc!

Brenda, these are lovely and will help me through the holidays as well.
Happy to hear they are crunchy!!!
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Old 12-06-2011, 04:58 AM   #13
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I just made the chocolate chip cookies. Mine did not spread out at all?? They r yummy.
I used a hand mixer instead of food processor.. Maybe that is why. I also forgot the baking soda!! I ran out of erythitol so I used xythitol instead. And Mac nuts. Inam freezing these for Christmas or I might eat them all now.
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Old 12-06-2011, 11:18 AM   #14
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For those of you who have tried this recipe, are most of you using the purchased no sugar mini chips or making your own (which means a larger size!)?

Or, maybe there are normal size no-sugar chocolate chips and I just haven't found them.

Teresa
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Old 12-06-2011, 11:46 AM   #15
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I make my own chips.

Jennifer They look amazing. I can't wait to make these.
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Old 12-06-2011, 01:40 PM   #16
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Teresa, Hershey's makes a no sugar normal sized chocolate chip.

I usually make my own.
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Old 12-06-2011, 01:42 PM   #17
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I used Hersheys, but only one cup,, it seemed like plenty...
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Old 12-06-2011, 02:20 PM   #18
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Hope this can be answered here. I was wondering where you get your cocoa butter (for the chocolate chips). I bought some from Netrition but comes in a small amount.
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Old 12-06-2011, 03:17 PM   #19
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Thanks for the chocolate chip advice everyone. I will try with Hershey's and if it does not work, I will make my own. More experiments!
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Old 12-06-2011, 04:13 PM   #20
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Great - glad you liked them, Brenda. Too bad you forgot the baking soda. You used nothing - no leavening? I will test these cookies again sometime - but they spread quite a bit for me as can be seen from the photo. These cookies were photographed fresh out of the oven. They become crunchier in the fridge.

I have another nice cookie recipe for Christmas - will share soon as I can finalize it. Now those didn't spread and I suspect I used too little butter. No matter - they were so good. Not so sure I like the walnuts in the chocolate chip cookies so much anymore. Chopped pecans would probably be nicer or no nuts at all. LOL I'm funny I go off things sometimes. This last bag of walnuts was not so nice and normally they taste fresh and are great. These had a lot of black on them and were almost stale; not so good.

Thanks everyone. You're welcome, Pat - happy to oblige.

We have visitors so I'm just popping in and out here but it's always so much fun to visit these threads and read your all the comments and experiments.
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Old 12-06-2011, 05:49 PM   #21
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Mine are in the oven and I can't stop eating the dough.
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Old 12-07-2011, 06:12 AM   #22
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Eyedoc - I have the same problem. I can't resist tasting the dough. Hope you like your cookies. I must share my other one soon because I think I like it even more.
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Old 12-07-2011, 10:48 AM   #23
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I am new here and recently become a diabetic and have a question. The ingidient erythritol, am I able to buy this at a local grocery or health food store or do I have to purchase it online? I can't wait to make these!
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Old 12-07-2011, 12:15 PM   #24
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I've not seen it in stores around here but then again I don't find a lot of things I need around here! Perhaps Whole Foods might have it. I order from Netrition - in fact just ordered 12 pounds of erythritol yesterday! $90.00 but it'll probably last me all year. Orders arrive in only a few days even at Christmas time.
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Old 12-07-2011, 12:50 PM   #25
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Thank you Ms Grace, looks like I need to research what all ingredients I need for cooking and order them.
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Old 12-07-2011, 01:55 PM   #26
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Quote:
Originally Posted by Jennifer Eloff View Post
Eyedoc - I have the same problem. I can't resist tasting the dough. Hope you like your cookies. I must share my other one soon because I think I like it even more.
OTHER ONE!!! There is another one?
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Old 12-07-2011, 03:26 PM   #27
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Originally Posted by mrichardn View Post
I am new here and recently become a diabetic and have a question. The ingidient erythritol, am I able to buy this at a local grocery or health food store or do I have to purchase it online? I can't wait to make these!
!!! mrichardn, I now have in my kitchen a list of all the grocery stores, vitamin shopes, and specialty stores in my area. Once I had that, I started calling. I can find erythritol at one store in my area but after researching it, Netrition had a better price than buying locally. Odd but true.
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Old 12-07-2011, 04:31 PM   #28
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[QUOTE=Jennifer Eloff;15225000]Pat, these are crunchy as well - maybe even more so. You can also put them in the freezer. You may have to nuke a cookie for 8 sec. - it will still be crunchy!



Jennifer, I made the cookies and yes they are crunchy!! and delicious.
I just used 1 cup of chocolate chips(I use some Eatwell Be Well that I have had in the freezer for many moons so I use them sparingly)

Thanks for a wonderful recipe!!

Pat
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Old 12-07-2011, 05:06 PM   #29
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Jen, I hope u post the new cookie recipe soon. I was reading this thread and thought, I want one of my choco nut cookies. So I got two out of the freezer and ate them frozen. Yum. They were so good. Post your new recipe soon.
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Old 12-07-2011, 07:29 PM   #30
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Jen, I hope u post the new cookie recipe soon. I was reading this thread and thought, I want one of my choco nut cookies. So I got two out of the freezer and ate them frozen. Yum. They were so good. Post your new recipe soon.

Yes, very excited to try your new chocolate chip cookie recipe!!!
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